Recipe by threeovens
Delicious and easy to make. Cooking time is estimated since it depends on what part of the chicken is used. Chicken drumsticks and breasts (if cut in half) will cook much faster than chicken thighs. Serve over cooked rice.
- 1 large dried ancho chile, stemmed and seeded
- 1 cup chicken stock
- 1⁄4 cup olive oil
- 2 onions, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, chopped
- 2 bay leaves
- 28 ounces tomatoes, diced fire roasted (or other variety)
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- salt & freshly ground black pepper
- 8 pieces chicken, breasts cut in half (if used)
- 1⁄2 cup fresh parsley, chopped
Directions See How It's Made
- In a small, covered, saucepan, heat chicken stock and ancho chile to a boil; reduce heat and simmer until softened, about 10 minutes.
- Meanwhile, in a large saucepan, heat 2 tablespoons olive oil, over medium heat and cook onions, celery, garlic, and bay leaves until softened, about 8 minutes.
- Stir in tomatoes, ancho chile with liquid, coriander, cumin, cinnamon, cloves, and season with salt and pepper to taste.
- Process sauce with an immersion blender, or in a food processor or blender, until smooth.
- Meanwhile, in a large skillet heat 2 tablespoons olive oil over medium high heat.
- Season chicken with salt and pepper to taste.
- Place chicken, skin side down, and cook until browned, about 10 minutes.
- Turn chicken over and pour sauce over top; continue cooking until chicken is done, 15 to 30 minutes (depending on type of chicken parts).
- Garnish with chopped parsley and serve over rice.